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Keto Chicken Caesar Salad

The Keto Chicken Caesar Salad is a satisfying low-carb meal featuring juicy grilled chicken, crisp romaine lettuce, and savory parmesan cheese, all tossed in a rich, homemade Caesar dressing. The chicken is seasoned generously with salt, garlic powder, and paprika, then grilled until charred and tender for maximum flavor. Classic high-carb croutons are replaced with crunchy parmesan crisps, keeping the salad strictly keto while still delivering a satisfying crunch. Creamy, tangy, and salty flavors from the dressing combine with the textures of grilled chicken and parmesan crisps to create a well-balanced, indulgent salad that is high in protein and healthy fats and low in net carbs. Ideal for a quick lunch or light dinner, this salad lets you enjoy the flavors of a classic Caesar while staying true to your keto lifestyle.
Course Dinner, Lunch, Main Course, Salad
Cuisine American, Italian-Inspired
Keyword chicken caesar salad, grilled chicken salad, keto, low-carb, parmesan crisps
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 620kcal

Equipment

  • grill or grill pan
  • Mixing bowl
  • Whisk
  • baking sheet
  • Parchment Paper
  • Cutting board
  • Chef's knife
  • Tongs
  • measuring cups and spoons

Ingredients

For the grilled chicken

  • 1 1/2 pounds boneless skinless chicken breasts pounded to even thickness if needed
  • 2 tablespoons olive oil for marinating the chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika smoked or sweet

For the parmesan crisps

  • 1 cup finely grated parmesan cheese packed, for baking into crisps

For the keto Caesar dressing

  • 2 large egg yolks or use pasteurized if preferred
  • 1/2 cup olive oil extra-virgin for best flavor
  • 2 tablespoons lemon juice freshly squeezed
  • 2 teaspoons Dijon mustard no added sugar
  • 2 teaspoons anchovy paste or 4 finely minced anchovy fillets
  • 2 cloves garlic finely minced or grated
  • 1 teaspoon Worcestershire sauce check for sugar-free or lowest sugar option
  • 1/4 cup finely grated parmesan cheese for the dressing
  • 1/4 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper to taste

For assembling the salad

  • 2 large heads romaine lettuce chopped into bite-size pieces, thoroughly dried
  • 1/2 cup shaved or shredded parmesan cheese for topping
  • 4 slices bacon cooked crisp and crumbled, optional

Instructions

  • Preheat a grill or grill pan over medium high heat and lightly oil the grates if needed.
  • Add the chicken breasts to a bowl and toss with olive oil, kosher salt, black pepper, garlic powder, and paprika until evenly coated on all sides.
  • Place the seasoned chicken on the hot grill and cook, turning once, until nicely charred and cooked through, about 5 to 7 minutes per side depending on thickness.
  • Transfer the grilled chicken to a cutting board and let it rest for at least 5 minutes before slicing it into thin strips.
  • While the chicken cooks, preheat the oven to 400°F and line a baking sheet with parchment paper for the parmesan crisps.
  • Spoon small mounds of grated parmesan onto the prepared baking sheet, about 1 tablespoon each, and gently flatten them into thin circles with a little space between each mound.
  • Bake the parmesan mounds until melted, bubbling, and lightly golden around the edges, about 5 to 7 minutes, then remove from the oven and let them cool completely on the pan to crisp up.
  • To make the Caesar dressing, add the egg yolks, lemon juice, Dijon mustard, anchovy paste, minced garlic, Worcestershire sauce, grated parmesan, salt, and pepper to a medium mixing bowl.
  • Whisk the mixture until smooth and then slowly drizzle in the olive oil while whisking constantly until the dressing is thick, creamy, and emulsified, adjusting seasoning with additional salt, pepper, or lemon juice to taste.
  • Add the chopped and thoroughly dried romaine lettuce to a large salad bowl and drizzle over enough Caesar dressing to coat the leaves lightly, then toss until the lettuce is evenly dressed.
  • Top the dressed romaine with the sliced grilled chicken, shaved or shredded parmesan, crumbled bacon if using, and several parmesan crisps, reserving a few crisps to serve on the side if desired.
  • Gently toss or arrange the salad so each serving gets a mix of lettuce, chicken, cheese, bacon, and crisps, then serve immediately with any extra dressing and remaining parmesan crisps on the side.

Notes

For easier prep, the chicken can be grilled in advance and served chilled or at room temperature on the salad. If you prefer not to use raw egg yolks in the dressing, substitute them with 1/4 cup of mayonnaise and whisk it with the remaining dressing ingredients, thinning with a splash of water or extra lemon juice as needed. Keep the romaine very cold and well dried to maintain maximum crunch, and store all components separately if preparing ahead, assembling just before serving so the lettuce and parmesan crisps stay crisp. This salad is quite rich and filling, so adjust the amount of dressing and cheese to fit your personal macros while keeping net carbs low.

Nutrition

Serving: 1g | Calories: 620kcal | Carbohydrates: 7g | Protein: 43g | Fat: 47g | Saturated Fat: 12g | Cholesterol: 225mg | Sodium: 1220mg | Fiber: 2g | Sugar: 2g